Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

New England Mussel Chowder




Source of Recipe


Adelphia Seafood


List of Ingredients




2 lbs. mussels
2 oz. salt pork or bacon, diced
2 medium potatoes
Salt and pepper to taste
1 large onion
1 Tbsp. flour
2 cups warmed light cream


Recipe



Rinse and debeard mussels, then steam them in a large pot with one cup of water until all shells open up (about 4 minutes). Remove meats and chop in half. Save 1 � cups strained mussel broth. In separate pot, saut� salt pork or bacon until partially rendered. Add onions, saut� until transparent, add flour and blend. Add broth, stir and bring to boil. Add potatoes, boil until done (about 10 minutes). Add mussel meats and cream season to taste.